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Pan fried sirloin steak

Name: Pan fried sirloin steak
Cook time: 20 min
Yield: 4

with garlic butter potatoes, spring greens and a minty crème fraiche

Ready in around 20 mins

RECIPE FACT:

Did you know that asparagus takes 3 years to grow from weed to harvest?

Nutritional Info:

Energy: 2531kj (604Kcal)
Protein: 51g
Carbohydrate: 33g
Fat: 33g
Contains: Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a kettle of water to the boil.
1. TO PREPARE THE ASPARAGUS AND COOK THE POTATOES:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Heat a drizzle of oil in a non-stick frying pan over a medium high heat. When the pan is hot add the steamed gourmet potatoes and cook for 4-5 mins turning regularly. Add the garlic butter and cook for a further 1 min. Add the baby spinach and toss until wilted. Place the potatoes and spinach into a serving dish and cover to keep warm. Wipe out the pan with a paper towel and set aside.
2. TO COOK THE BEEF SIRLOIN:

Remove the beef sirloin steaks from its packaging and pat dry with a paper towel and season with salt and pepper. Heat 1 tbsp of olive oil in the reserved pan over a medium high heat. When the pan is hot add the beef sirloin and cook for 2-3 mins each side for medium rare, cook a little longer if you like your steaks more cooked. Remove from the pan and place onto a plate to rest for 2-3 mins before slicing into 2 cm pieces.
3. TO COOK THE VEGETABLES:

Using the hot water from the kettle, bring a pot of salted water to the boil over a high heat. Add the asparagus to the pot of boiling water and cook for 1 min then add the peas and cook for a further 2 mins. Drain into a colander and drizzle with olive oil and season with salt and pepper.
TO SERVE:

Spoon some minty crème fraiche onto plates and spread. Top with garlic butter potatoes, asparagus and peas and sliced beef sirloin. Spoon over any resting juices from the beef.